Yet another test-drive recipe that is fabuloso!!! I made this last night (and changed the name because something about the word "warm" grosses me out unless we're talking about bread or pie, which we don't eat. Or you probably don't. I'm a failure of a Paleo-er, so I often end up eating whatever is put in front of me). ANYWAY...it's quick, easy, and super delicious. Pairs well with anything: spaghetti squash, a hunk of meat, eggs...you name it!
Warm (ew) Spinach, Prosciutto, and Pistachio Salad
Submitted by Amanda Langowski
Amanda’s Note: both are family favorites, and the best part is they are super simple! This is especially nice when you have a million other things to worry about on Turkey day.
Ingredients:
16 ounces fresh baby spinach
2 garlic cloves, minced
3 ounces sliced prosciutto, chopped into little squares (1/2 inch)
1/2 cup shelled & salted pistachios
1 to 2 tablespoons olive or coconut oil
1 lemon
Method:
Add the olive oil to a pan on medium-high heat. Once it is warm, thrown in the garlic and saute until it gets a little bit soft. Add the prosciutto, cook until it’s crispy. Mix in the pistachios and turn the pans temperature to low. Add the spinach a bit at a time; as it starts to wilt, add another handful, turning and mixing often. Once wilted, take it out of the pan, place in a serving bowl and squirt with lemon.
Tuesday, November 22, 2011
Monday, November 21, 2011
Roasted Brussels Sprouts, Squash, and Cranberries
Why helloooooo!!!! I will admit, I've fully departed from my recipe blog duties. It's not that I've lost passion for the food (ahem---that will NEVER happen!!), but I really haven't spent much time in the kitchen lately. I've officially fallen into the groove of eating the same five meals over and over and over again (and a cookie, brownie, ice cream, or 10, here and there). Well, I'm getting sick of it and 'tis the season for delicious edibles. We are having a few guests for Thanksgiving this year so in true Jen fashion, I'm taking recipes for a test drive to make sure they aren't an epic failure before I try to feed others. I made this recipe last night and it is AMAZING!!! This will be added to my list of faves. If you don't like brussel's sprouts, shame on you.
Roasted Brussels Sprouts, Squash, and Cranberries
by Ruth Sakya
Ruth’s Note: This recipe represents so much of who I’ve become – not only a change in the ingredients, but how I respect and treat the food. It features two veggies I used to avoid like the plague: Brussels sprouts and squash. I now think squash is sweet…when did this happen?
Ingredients:
1 butternut squash
1 pound fresh Brussels sprouts
1-1/2 cups fresh cranberries
2/3 to 1 cup duck fat (melted), or other appropriate fat of your choice (I, Jen Woodmansee, used butter; from a grass-fed cow, of course)
1/2 tsp kosher salt
1 pound fresh Brussels sprouts
1-1/2 cups fresh cranberries
2/3 to 1 cup duck fat (melted), or other appropriate fat of your choice (I, Jen Woodmansee, used butter; from a grass-fed cow, of course)
1/2 tsp kosher salt
Directions:
Preheat oven to 450 degrees F. Remove skin, membrane, and seeds (reserve for future use) from squash. Cut squash into cubes. Trim and halve Brussels sprouts. Combine squash, sprouts, and cranberries in a large baking dish (or split into two if you don’t have a really large pan). Sprinkle salt on top and then add duck fat. Stir to combine. Place baking dish in the oven for 25 minutes or until the veggies are beginning to brown, stirring once or twice. Reduce heat to 350 degrees F and cook another 25-30 minutes until the veggies (especially the brussels sprouts) are cooked to desired tenderness. Serve warm and enjoy!
Roasted Brussels sprouts, squash and cranberries
Monday, September 19, 2011
Easy Berry Cobbler
This is an extremely easy dish to make and has been a hit with everyone I've made it for. The optional ingredients make the recipe much sweeter, but neither are necessary.
Easy Berry Cobbler
Ingredients:
3-4 cups frozen or fresh mixed berries
1 1/2 cups almond meal
1 egg
2 tbsp coconut or palm oil
1-2 tbsp cinnamon
1/2 tsp sea salt
Drizzle of honey (optional)
Sprinkle of coconut crystals (optional)
Method:
Preheat oven to 350F
Place berries in pie pan. You may drizzle honey over the berries if you choose.
In a small bowl, combine egg, almond meal, oil, and cinnamon. Use a fork to blend. It should be thick. Use your hands to crumble the mixture over the berries. If you want the topping to be sweet, sprinkle some coconut crystals over the top.
Bake in oven for 35 minutes. Let cool at least 10 minutes before serving.
Easy Berry Cobbler
Ingredients:
3-4 cups frozen or fresh mixed berries
1 1/2 cups almond meal
1 egg
2 tbsp coconut or palm oil
1-2 tbsp cinnamon
1/2 tsp sea salt
Drizzle of honey (optional)
Sprinkle of coconut crystals (optional)
Method:
Preheat oven to 350F
Place berries in pie pan. You may drizzle honey over the berries if you choose.
In a small bowl, combine egg, almond meal, oil, and cinnamon. Use a fork to blend. It should be thick. Use your hands to crumble the mixture over the berries. If you want the topping to be sweet, sprinkle some coconut crystals over the top.
Bake in oven for 35 minutes. Let cool at least 10 minutes before serving.
Roasted Brussel Sprouts
I heart Brussel Sprouts. I am convinced that those who think they hate them have just never had them prepared properly. So...even if you don't like Brussel Sprouts, please, give them one last try. They are packed full of healthy shiz and are super delicious, especially when combined with bacon!
Roasted Brussel Sprouts
Ingredients:
1 lb fresh Brussel Sprouts
6 slices bacon, chopped and cooked
1 tbsp dried dill
Olive oil to taste
Black Pepper to taste
Method:
Preheat oven to 400 F.
Steam sprouts for 4-6 minutes. They should be bright green and the outer layer beginning to tenderize. Remove from steamer, cut stem (if still intact) and quarter each sprout.
Combine all ingredients and mix well, then spread evenly across glass baking dish. Roast in oven for 20-25 minutes. Stir mixture once about half way through cook time.
Red Pepper Dip (Pseudo-hummus)
I was in a pinch for a dish to bring to a BBQ the other day and found this in my Everyday Paleo Cookbook. If you miss hummus, this is about as close as one could possible get for a paleo version and it is tremendous. Best part about it? Super easy. Hope you enjoy!
Red Pepper Dip
Ingredients:
2 cups walnuts (soak in water for an hour to soften, if you can)
1/2 tsp ground cumin
1/2 tsp sea salt
1 jar (12 oz) roasted red peppers, drained
1 clove garlic, minced
2 tbsp olive oil
2 tsp lemon juice (I was out, so subbed with lime juice)
Method:
Pulse walnuts, cumin, and salt in food processor until finely ground. Add peppers, garlic, EVOO, and lemon or lime juice. Process until smooth. Refrigerate.
Serve with celery, terra chips, or other favorite veggies!
Red Pepper Dip
Ingredients:
2 cups walnuts (soak in water for an hour to soften, if you can)
1/2 tsp ground cumin
1/2 tsp sea salt
1 jar (12 oz) roasted red peppers, drained
1 clove garlic, minced
2 tbsp olive oil
2 tsp lemon juice (I was out, so subbed with lime juice)
Method:
Pulse walnuts, cumin, and salt in food processor until finely ground. Add peppers, garlic, EVOO, and lemon or lime juice. Process until smooth. Refrigerate.
Serve with celery, terra chips, or other favorite veggies!
Sunday, September 4, 2011
Peach Crisp
Peaches are in season and are amazing right now. I love peach cobbler and tried to make one for a bbq yesterday and failed miserably. I hate failing. At anything. Including stupid recipes. Soooo...I tried something different today and it turned out delicious. Hope you enjoy it as well!
Peach Crisp
Ingredients:
6-8 peaches, ripe
1/4 cup honey
1 TBSP plus 2 tsp cinnamon, divided
1 tsp nutmeg
1 tsp cloves
1/2 tsp arrowroot powder
1 tsp salt, divided in half
1 TBSP cold water
1 cup pecans
10-12 dates, pitted
2-3 TBSP almond flour/meal
2-3 TBSP almond butter
Method:
Bring large pot of water to a boil. Drop peaches in boiling water. Meanwhile, prepare large mixing bowl or pot with ice water. Leave peaches in boiling water for about 5 mins, then transfer immediately to ice water. This will allow you to peel them easily. Once peeled, pit and slice peaches.
Add honey, 1 TBSP cinnamon, nutmet, cloves, and 1/2 tsp salt to the peaches and mix well. Mix arrowroot powder with 1 TBSP of cold water until dissolved, then add to peach mixture.
Heat oven to 350 F.
In a food processor, combine pecans, dates, almond flour, almond butter, cinnamon and remaining salt. Pulse mixture until pecans are in small pieces and all ingredients are well combined. Do not blend too long, as your topping will turn into more of a butter.
Place peach mixture in baking dish. I used a 9x4 casserole dish. Spoon pecan mixture on top. Bake on medium rack for 35-40 minutes. Let cool one hour before serving.
Peach Crisp
Ingredients:
6-8 peaches, ripe
1/4 cup honey
1 TBSP plus 2 tsp cinnamon, divided
1 tsp nutmeg
1 tsp cloves
1/2 tsp arrowroot powder
1 tsp salt, divided in half
1 TBSP cold water
1 cup pecans
10-12 dates, pitted
2-3 TBSP almond flour/meal
2-3 TBSP almond butter
Method:
Bring large pot of water to a boil. Drop peaches in boiling water. Meanwhile, prepare large mixing bowl or pot with ice water. Leave peaches in boiling water for about 5 mins, then transfer immediately to ice water. This will allow you to peel them easily. Once peeled, pit and slice peaches.
Add honey, 1 TBSP cinnamon, nutmet, cloves, and 1/2 tsp salt to the peaches and mix well. Mix arrowroot powder with 1 TBSP of cold water until dissolved, then add to peach mixture.
Heat oven to 350 F.
In a food processor, combine pecans, dates, almond flour, almond butter, cinnamon and remaining salt. Pulse mixture until pecans are in small pieces and all ingredients are well combined. Do not blend too long, as your topping will turn into more of a butter.
Place peach mixture in baking dish. I used a 9x4 casserole dish. Spoon pecan mixture on top. Bake on medium rack for 35-40 minutes. Let cool one hour before serving.
Thursday, July 21, 2011
OMG...It's Paleo Ice Cream!!!
For those of you who don't know, ice cream is my favorite thing on Earth. Ok...that might be a slight exaggeration, but I really love it. We are in week two of a 7 week Paleo challenge and I am pretty much hating my life for having ice cream taken away in the middle of summer. Our dear friend Jamie Kimberlin gave me this recipe; I believe she got it from Health Bent.
Banana Ice Cream
Ingredients:
3-4 ripe bananas (should be starting to turn brown at minimum)
1/2 cup coconut milk (from can)
1 TBSP vanilla extract
Method:
Slice bananas into rounds and freeze over night. Combine all ingredients in food processor or blender and mix until smooth. Serve immediately.
How easy is THAT???
ZONE BLOCKS FOR ENTIRE BATCH (BASED ON 3 BANANAS USED): FAT - 7, CARBS - 9
Banana Ice Cream
Ingredients:
3-4 ripe bananas (should be starting to turn brown at minimum)
1/2 cup coconut milk (from can)
1 TBSP vanilla extract
Method:
Slice bananas into rounds and freeze over night. Combine all ingredients in food processor or blender and mix until smooth. Serve immediately.
How easy is THAT???
ZONE BLOCKS FOR ENTIRE BATCH (BASED ON 3 BANANAS USED): FAT - 7, CARBS - 9
Tuesday, July 19, 2011
Singapore "Noodles"
I stole this recipe from an electronic Paleo cookbook and it is delightful. I made is almost as recommended, but improved it by using coconut aminos in place of soy sauce which is not Paleo. So...this version is completely Paleo! Hope you enjoy!
Singapore "Noodles"
Ingredients:
3 eggs
10 slices bacon, diced.
1 TBSP sesame oil
1 1/2 cups diced mushrooms
1/2 cup red pepper, finely diced
1 TBSP coconut aminos (found at Vitamin Cottage)
1 tsp curry posder
2 medium zucchini, sliced into long, thin noodles
chopped almonds for garnish (optional)
Method:
Place eggs into small bowl and whisk. Pour egg into frying pan lined with parchment paper on low-medium and heat for 4-5 minutes, or until cooked through. Remove from pan and place onto cutting board. Roll egg omlette and slice into thin ribbons.
Place mushrooms in a bowl filled with boiling water. Cover and leave for 2 minutes, then remove water and rain excess water from mushrooms.
Place frying pan back on heat and add oil and bacon. Cook until browned, but not crispy. Add mushrooms, pepper, coconut aminos and curry paste, combine well. Add egg ribbons then remove from heat.
Steam zucchini noodles in water for 2 minutes, drain water. Add bacon and mushroom mixture to noodles and combine well to serve!
ZONE BLOCKS: 8 PROTEIN, 9 FAT, 4 CARBS (WITHOUT CHOPPED ALMONDS).
Singapore "Noodles"
Ingredients:
3 eggs
10 slices bacon, diced.
1 TBSP sesame oil
1 1/2 cups diced mushrooms
1/2 cup red pepper, finely diced
1 TBSP coconut aminos (found at Vitamin Cottage)
1 tsp curry posder
2 medium zucchini, sliced into long, thin noodles
chopped almonds for garnish (optional)
Method:
Place eggs into small bowl and whisk. Pour egg into frying pan lined with parchment paper on low-medium and heat for 4-5 minutes, or until cooked through. Remove from pan and place onto cutting board. Roll egg omlette and slice into thin ribbons.
Place mushrooms in a bowl filled with boiling water. Cover and leave for 2 minutes, then remove water and rain excess water from mushrooms.
Place frying pan back on heat and add oil and bacon. Cook until browned, but not crispy. Add mushrooms, pepper, coconut aminos and curry paste, combine well. Add egg ribbons then remove from heat.
Steam zucchini noodles in water for 2 minutes, drain water. Add bacon and mushroom mixture to noodles and combine well to serve!
ZONE BLOCKS: 8 PROTEIN, 9 FAT, 4 CARBS (WITHOUT CHOPPED ALMONDS).
Friday, July 15, 2011
Paleo Avocado Rellanos
I'm reposting this recipe. This has become a family favorite and can easily be quadrupled and made in a baking dish for larger parties. It is quick, easy, delicious, and always a hit! I hope you enjoy.
Avocado Rellanos (serves 4 as a meal)
Ingredients:
6-8 slices bacon (real, pork bacon), chopped
2 pounds shrimp, peeled, deveined
2 ripe avocados
1 cup Pico de Gallo, quartered
Montreal Steak Seasoning (to taste)
Cilantro (optional)
Method:
Pan fry bacon over medium heat until cooked through, but not crispy. While bacon is cooking, half, seed, and peel avocados. Place each half into separate serving dish. Once bacon is cooked, drain fat, reduce heat to medium. Add shrimp and seasoning. Cook until shrimp are pink and tightly curled, but then remove from heat immediately. Divide shrimp/bacon mixture into four servings and spoon onto avocado halves. Add pico de gallo to the top, garnish with a sprig of cilantro and serve!
I highly recommend this be served with sombreros and Robb Wolf's NorCal Margarita.
Avocado Rellanos (serves 4 as a meal)
Ingredients:
6-8 slices bacon (real, pork bacon), chopped
2 pounds shrimp, peeled, deveined
2 ripe avocados
1 cup Pico de Gallo, quartered
Montreal Steak Seasoning (to taste)
Cilantro (optional)
Method:
Pan fry bacon over medium heat until cooked through, but not crispy. While bacon is cooking, half, seed, and peel avocados. Place each half into separate serving dish. Once bacon is cooked, drain fat, reduce heat to medium. Add shrimp and seasoning. Cook until shrimp are pink and tightly curled, but then remove from heat immediately. Divide shrimp/bacon mixture into four servings and spoon onto avocado halves. Add pico de gallo to the top, garnish with a sprig of cilantro and serve!
I highly recommend this be served with sombreros and Robb Wolf's NorCal Margarita.
Thursday, July 14, 2011
Bacon Broccoli Salad
I have a whole mess of recipes to post. I've been cooking, a lot, but haven't had the time to get on here and share them. I will try to get caught up and get some of the recipes posted ASAP!
This broccoli recipe is delicious...Rex and Glenn Frank gave it to me and I've made it over and over for potlucks and bbq's and always get compliments. I am paleo-zoning, so my posted recipes will also have zone blocks calculated.
Bacon Broccoli Salad
Ingredients
1 cup homemade mayonnaise (recipe below)
2-3 TBSP raw honey or maple syrup
1-3 TBSP unfiltered apple cider vinegar
10 slices cooked bacon, cut into bite-sized pieces
2 pounds fresh broccoli (about 8-10 cups), cut into small florets
1 cup nuts, chopped (I use a combo of pecans, almonds, walnuts)
1/2 cup assorted raisins or dried fruit (I buy a berry blend)
Method:
Combine mayonnaise, honey, and vinegar in large bowl.
Add bacon, broccoli, nuts, and dried fruit and mix until evenly distributed.
Salad is best if allowed to marinate in refrigerator for a few hours or overnight. Serve cold.
EACH 1 CUP SERVING = 1 PROTEIN, 6 FAT, 2.5 CARB
Paleo Mayonnaise
1 whole egg
2-3 TBSP cider vinegar
1 tsp Dijon mustard
Dash of paprika
Pinch of salt
3/4 - 1 cup pure olive oil
Method
Place egg, vinegar, mustard, paprika, and salt in small to medium bowl. Measure 1 cup oil into container with good pouring lip. Whisk or blend the egg mixture for 10 seconds. While continuing to whisk, slowly drizzle oil into the container in a thin, steady stream (no thicker than pencil lead).
NOTE: This mayonnaise will not be as thick as traditional mayo.
This broccoli recipe is delicious...Rex and Glenn Frank gave it to me and I've made it over and over for potlucks and bbq's and always get compliments. I am paleo-zoning, so my posted recipes will also have zone blocks calculated.
Bacon Broccoli Salad
Ingredients
1 cup homemade mayonnaise (recipe below)
2-3 TBSP raw honey or maple syrup
1-3 TBSP unfiltered apple cider vinegar
10 slices cooked bacon, cut into bite-sized pieces
2 pounds fresh broccoli (about 8-10 cups), cut into small florets
1 cup nuts, chopped (I use a combo of pecans, almonds, walnuts)
1/2 cup assorted raisins or dried fruit (I buy a berry blend)
Method:
Combine mayonnaise, honey, and vinegar in large bowl.
Add bacon, broccoli, nuts, and dried fruit and mix until evenly distributed.
Salad is best if allowed to marinate in refrigerator for a few hours or overnight. Serve cold.
EACH 1 CUP SERVING = 1 PROTEIN, 6 FAT, 2.5 CARB
Paleo Mayonnaise
1 whole egg
2-3 TBSP cider vinegar
1 tsp Dijon mustard
Dash of paprika
Pinch of salt
3/4 - 1 cup pure olive oil
Method
Place egg, vinegar, mustard, paprika, and salt in small to medium bowl. Measure 1 cup oil into container with good pouring lip. Whisk or blend the egg mixture for 10 seconds. While continuing to whisk, slowly drizzle oil into the container in a thin, steady stream (no thicker than pencil lead).
NOTE: This mayonnaise will not be as thick as traditional mayo.
Tuesday, June 14, 2011
Paleo Carrot Cake
I saw a friend and fellow Crossfitter, Sherry Fushimi, this weekend at Southwest Regionals and she told me she found a tremendous recipe for a paleo-friendly carrot cake. She was kind enough to bring me the recipe the next day and I went home that night and made it. She was right. It's tremendous. I brought the cake (without frosting) to work and to my Book Club and shared it with my non-paleo eating friends and they also loved it! The recipe is another masterpiece by Elana Amsterdam (http://www.elanaspantry.com/) but I modified it just slightly. You can find the original recipe on her website if you prefer.
Paleo Carrot Cake
Ingredients:
3 cups blanched almond flour
1 teaspoon celtic sea salt
1 teaspoon baking soda
1 tablespoon cinnamon
1 teaspoon nutmeg
5 eggs
½ cup raw, unfiltered honey
¼ cup grapeseed oil (or almond oil)
3 cups carrots, grated (I used my food processor after hand grating 1 cup and nearly taking my thumb off)
1 cup dates, chopped
1 cup walnuts, coarsly chopped
Method:
In a large bowl, combine almond flour, salt, baking soda, cinnamon and nutmeg
In a separate bowl, mix together eggs, honey and oil
Stir carrots, dates and walnuts into wet ingredients
Stir wet ingredients into dry
Place batter into 2 well greased, round 9 Inch cake pans (I used two 8x4 bread pans)
Bake at 325° for 35 minutes (I baked them for about 40 minutes, but check them at 35 minutes by inserting a toothpick in the center and ensuring it comes out clean)
Cool to in pans for one hour and spread with coconut cream frosting if you like. You can find that recipe at http://www.elanaspantry.com/coconut-cream-frosting/
Serve to everyone you know because they all will like it.
 |
| Photo stolen from http://www.elanaspantry.com/ because this is the most delicious looking photo I have ever seen and there is no way I could duplicate or improve it. |
Paleo Carrot Cake
Ingredients:
3 cups blanched almond flour
1 teaspoon celtic sea salt
1 teaspoon baking soda
1 tablespoon cinnamon
1 teaspoon nutmeg
5 eggs
½ cup raw, unfiltered honey
¼ cup grapeseed oil (or almond oil)
3 cups carrots, grated (I used my food processor after hand grating 1 cup and nearly taking my thumb off)
1 cup dates, chopped
1 cup walnuts, coarsly chopped
Method:
In a large bowl, combine almond flour, salt, baking soda, cinnamon and nutmeg
In a separate bowl, mix together eggs, honey and oil
Stir carrots, dates and walnuts into wet ingredients
Stir wet ingredients into dry
Place batter into 2 well greased, round 9 Inch cake pans (I used two 8x4 bread pans)
Bake at 325° for 35 minutes (I baked them for about 40 minutes, but check them at 35 minutes by inserting a toothpick in the center and ensuring it comes out clean)
Cool to in pans for one hour and spread with coconut cream frosting if you like. You can find that recipe at http://www.elanaspantry.com/coconut-cream-frosting/
Serve to everyone you know because they all will like it.
Tuesday, May 17, 2011
Pablano Pesto
Donnie brought a recipe home from one of his co-workers, Matt Gintzler, that is PHENOM!
It doesn't sound nearly as delicious as it tastes but, trust me, it is worth making. We just used it as a dip with plantain chips tonight, but I would use it over spaghetti squash, on eggs, anywhere. It's super yummy!
Pablano Pesto
Ingredients:
2 poblano chiles, roasted
3/4 Cup Almond Meal
1/3 C Olive Oil
1 bunch cilantro
2 cloves garlic
Salt
Jalapeno (optional)
Method:
If chiles are not roasted, seed, coat with olive oil, and roast at 400 F until soft and skin bubbles. Let cool until they can be handled bare-handed.
Combine all ingredients in food processor and blend until smooth.
It doesn't sound nearly as delicious as it tastes but, trust me, it is worth making. We just used it as a dip with plantain chips tonight, but I would use it over spaghetti squash, on eggs, anywhere. It's super yummy!
Pablano Pesto
Ingredients:
2 poblano chiles, roasted
3/4 Cup Almond Meal
1/3 C Olive Oil
1 bunch cilantro
2 cloves garlic
Salt
Jalapeno (optional)
Method:
If chiles are not roasted, seed, coat with olive oil, and roast at 400 F until soft and skin bubbles. Let cool until they can be handled bare-handed.
Combine all ingredients in food processor and blend until smooth.
Monday, May 16, 2011
Chocolate Chip Cookies: Paleo-er Style (version 2.0)
THESE ARE AMAZING! Made a few alterations and no one would know these aren't "real" chocolate chip cookies.
Ingredients:
2 c Almond Flour
1/4 tsp Sea Salt
1/2 tsp Baking Soda
2 eggs
2 tbsp Coconut Nectar (the most amazing substance on the face of Earth. Found at Vitamin Cottage/Natural Grocers)
1/2 tbsp Vanilla Extract
1/3 cup Almond Oil
1 bag Good Life Chocolate Chips (non-dairy, gluten-free, soy-free)
Method:
Preheat oven to 350 F.
Mix all dry ingredients in large bowl.
Mix all wet ingredients in small bowl.
Combine wet with dry. Stir thoroughly. Add chocolate chips.
Line baking sheet with parchment paper and drop cookies by spoonful. Bake for 12 minutes.
Ingredients:
2 c Almond Flour
1/4 tsp Sea Salt
1/2 tsp Baking Soda
2 eggs
2 tbsp Coconut Nectar (the most amazing substance on the face of Earth. Found at Vitamin Cottage/Natural Grocers)
1/2 tbsp Vanilla Extract
1/3 cup Almond Oil
1 bag Good Life Chocolate Chips (non-dairy, gluten-free, soy-free)
Method:
Preheat oven to 350 F.
Mix all dry ingredients in large bowl.
Mix all wet ingredients in small bowl.
Combine wet with dry. Stir thoroughly. Add chocolate chips.
Line baking sheet with parchment paper and drop cookies by spoonful. Bake for 12 minutes.
Saturday, May 14, 2011
Chocolate Chip Cookies: semi-Paleo style
The boys asked if I would make them chocolate chip cookies today. This was a big stress point for me because I've been trying to clean up my eating a bit and I knew if I made them, I'd have to eat AT LEAST one. So, I decided to try my hand at fabricating a close-to-Paleo version. They turned out great! Could they be better? Yes. Do I have some ideas for improving them? Of course. But all in all, they are still scrumptious the way they are. And, most importantly, the boys loved them!
I am going to write the recipe as I made it, but will make suggestions for improvements/changes below.
Chocolate Chip Cookies: semi-Paleo style
Ingredients (Please see potential alterations/substitutions below)
1 1/2 C Almond Flour
1/4 C Coconut Flour
2 Eggs
1/8 C Grapeseed Oil
1/8 C Almond Oil
1/4 C Honey
1 tsp Vanilla Extract
1/4 tsp Sea Salt
1/2 tsp Baking Soda
3/4 cup Dark Chocolate Chips
Method:
Preheat oven to 350 F.
Combine all wet ingredients in small bowl. Mix until well blended.
Combine all dry ingredients in medium sized bowl.
Add wet ingredients to dry and mix thoroughly. Stir in chocolate chips.
Drop spoonfuls of dough on cookie sheet and bake 10-12 minutes.
Alterations/Substitutions:
I ran out of almond flour and grapeseed oil. I believe you could use 1 3/4 C almond flour and omit the coconut flour. You could also use all almond oil or grapeseed oil rather than a mix of the two. I actually think this recipe would be even tastier having used all almond oil. One could use olive oil, but the flavor is typically so overwhelming, it might taste a little too "mediterranean". I also believe one could omit the baking soda, as these cookies didn't flatten at all.
Monday, May 9, 2011
Chocolately Banana Goodness
I've been trying to clean up my diet lately. When I do that, I get rid of just about anything in the house that might tempt me to eat it that doesn't classify as "Paleo". Let's be honest: I have zero willpower and the second I crave sugar or whathaveyou, I cave. Well tonight I had the worst of cravings and I REALLY REALLY wanted ice cream. BUT...I'm being good and not going to make an emergency dash to the store just to have buyers remorse 30 seconds later. Instead I got creative. I remember how delicious frozen bananas were and that they simulated ice cream, so I decided to go one step further and coat them in chocolate. Welcome Chocolately Banana Goodness.
Here's how you do it:
Get yourself some Lindt 90% Dark Chocolate.
Why this? Because the whole bar only has 9 grams of sugar. It's hard to beat and it tastes delicious.
If you need a label to be satisfied, here it is:
Next, heat a sauce pan over low heat, break up the bar into squares and slowly melt.
While the chocolate is melting, peel and quarter some bananas.
Place quartered bananas on parchment paper. I covered a paper plate with the parchment paper first.
Then drizzle the chocolate over the bananas.
Place the chocolate-covered bananas in the freezer. If you're like me you'll check them every 5 minutes and after about 20 minutes grab one anyways and eat it. It will be good, but not as good as if you were to give them about 30-45 minutes.
Here's how you do it:
Get yourself some Lindt 90% Dark Chocolate.
Why this? Because the whole bar only has 9 grams of sugar. It's hard to beat and it tastes delicious.
If you need a label to be satisfied, here it is:
While the chocolate is melting, peel and quarter some bananas.
 |
| Bananas. Word. |
Place quartered bananas on parchment paper. I covered a paper plate with the parchment paper first.
Then drizzle the chocolate over the bananas.
 |
| When I figure out how to turn the flash off, I will. Until then, you get shiny chocolately banana goodness. |
Place the chocolate-covered bananas in the freezer. If you're like me you'll check them every 5 minutes and after about 20 minutes grab one anyways and eat it. It will be good, but not as good as if you were to give them about 30-45 minutes.
Sunday, May 1, 2011
Fish Tagine
Stole this recipe courtesy of Competitor magazine. Didn't even have to alter it...was already Paleo-friendly!
Ingredients:
3 TBSP Grape seed or Olive Oil
1 tsp Cumin
1/2 tsp Turmeric
1 (15 oz) can Diced Tomatoes
2 tsp Capers
1/2 tsp Cinnamon
1/2 lb White Fish (I used Cod)
Method:
Place oil, cumin, and turmeric in skillet over medium-high heat. Heat for one minute and then add tomatoes, capers and cinnamon. Simmer for about 5 minutes.
Pat fish dry and sprinkle with sea salt and black pepper. Add fish to skillet, cover, and simmer until fish is cooked through. About 5-10 minutes.
I served this with roasted asparagus and it was excellent, easy, and a quick clean up!
Ingredients:
3 TBSP Grape seed or Olive Oil
1 tsp Cumin
1/2 tsp Turmeric
1 (15 oz) can Diced Tomatoes
2 tsp Capers
1/2 tsp Cinnamon
1/2 lb White Fish (I used Cod)
Method:
Place oil, cumin, and turmeric in skillet over medium-high heat. Heat for one minute and then add tomatoes, capers and cinnamon. Simmer for about 5 minutes.
Pat fish dry and sprinkle with sea salt and black pepper. Add fish to skillet, cover, and simmer until fish is cooked through. About 5-10 minutes.
I served this with roasted asparagus and it was excellent, easy, and a quick clean up!
Thursday, April 14, 2011
Tri Tip...And How To Make It God's Gift To Your Taste Buds
My Father-In-Law, Russ, is a master of the grill. I have some pretty killer grill skills myself, but if I ever need to know how to grill something to perfection, Russ is my man. One of my favorite dishes he makes is tri-tip roast. It is melt-in-your-mouth, buttery, deliciousness; hold the butter. The only thing I don't like about it is the name: "Tri Tip" is so sterile, generic, vanilla, BORING. So, I traveled to France (via the internet) and stole their name for it, aiguillette baronne. Sounds much prettier and appetizing. Just don't ask me to pronounce it.
For those of us CrossFitters, a muscle is a matter of importance. So here's a little info on the Tri-Tip, straight from wikipedia:
The tri-tip is a cut of beef from the bottom sirloin primal cut.[1] It is a small triangular muscle, usually 1.5 to 2.5 lbs. (675 to 1,150g) per side of beef.
The scientific name of this muscle is Tensor fasciae latae, inserted in the Fascia lata, the connective tissue covering the Quadricep femoris, also called Quadricep extensor, a group of four muscles which in turn insert in the Patella, or knee cap of the animal.
And here's a picture (I only wanted to add this photo because they highlighted the sirloin in pink. Shallow, I know).
So...would you like to know how to cook it? Here it is (and don't say I never gave you anything)
aiguillette baronne (a.k.a. Russ's bad-A Tri-Tip Roast)
Ingredients and Utensils:
One Tri-\Tip Roast, trimmed of excess fat
Olive Oil
Sea Salt
Cracked Black Pepper
Other Favorite Steak Spices
Meat thermometer (I recommend the button kind, not the digital techie-nerd kind)
Grill
Method:
Heat up the grill to HOT (500+ degrees)
Rub meat with olive oil and spices
Place roast on grill and sear until outside appears cooked (usually 3-4 minutes per side)
Reduce heat to medium-ish (250-300 F) and continue cooking.
Remove meat from grill every 5 minutes and check temperature. Once internal temperature reaches 140 F, remove from grill.
Allow meat to stand for about 5 minutes, then slice across the grain.
Super delicious when served with broiled brussels sprouts or asparagus and cauliflower mashers.
For those of us CrossFitters, a muscle is a matter of importance. So here's a little info on the Tri-Tip, straight from wikipedia:
The tri-tip is a cut of beef from the bottom sirloin primal cut.[1] It is a small triangular muscle, usually 1.5 to 2.5 lbs. (675 to 1,150g) per side of beef.
The scientific name of this muscle is Tensor fasciae latae, inserted in the Fascia lata, the connective tissue covering the Quadricep femoris, also called Quadricep extensor, a group of four muscles which in turn insert in the Patella, or knee cap of the animal.
And here's a picture (I only wanted to add this photo because they highlighted the sirloin in pink. Shallow, I know).
So...would you like to know how to cook it? Here it is (and don't say I never gave you anything)
aiguillette baronne (a.k.a. Russ's bad-A Tri-Tip Roast)
Ingredients and Utensils:
One Tri-\Tip Roast, trimmed of excess fat
Olive Oil
Sea Salt
Cracked Black Pepper
Other Favorite Steak Spices
Meat thermometer (I recommend the button kind, not the digital techie-nerd kind)
Grill
Method:
Heat up the grill to HOT (500+ degrees)
Rub meat with olive oil and spices
Place roast on grill and sear until outside appears cooked (usually 3-4 minutes per side)
Reduce heat to medium-ish (250-300 F) and continue cooking.
Remove meat from grill every 5 minutes and check temperature. Once internal temperature reaches 140 F, remove from grill.
Allow meat to stand for about 5 minutes, then slice across the grain.
Super delicious when served with broiled brussels sprouts or asparagus and cauliflower mashers.
Tuesday, April 12, 2011
Setbacks Schmetbacks
Alright...time to be honest with myself (and you as well). As of late, I haven't been the most dedicated when it comes to clean eating and training hard. Life gets in the way sometimes and we resort to pizza and cookies. Let's face it...we pay consequences from eating this way: we don't fit into our jeans, we get sick, and worst of all, we suck in the gym! A good friend and fellow CrossFitter stepped up and intervened the other day; basically I got called out on my ill behavior. I was told that my intensity sucks, my diet is ridiculous, and I need to get my butt in gear. This spoke volumes to me because I really thought I was only fooling myself. But to have a friend call me out means others are noticing and I really need to make some changes. So...I've started back on my own challenge. I'm Paleo-zoning again, I'm keeping a food log (to which my dear friend is holding me accountable), I'm working harder in the gym, and I'm incorporating some running into my routine because, well, I really suck at running. Why am I posting this on my blog? Because I am hoping that this will also open the window for me to start making some new recipes and posting them again! I also feel that if those of you who read this are given visability to my plan, I am held that much more accountable.
Another friend and I went to Lululemon the other day. On my bag is a beautiful quote:
Another friend and I went to Lululemon the other day. On my bag is a beautiful quote:
"Life is full of setbacks. Success is determined by how you handle setbacks."
What do you do to "handle" your setbacks?
Do you tackle it? Do you fight it until it no longer exists as a setback? Do you run from it? Hide?
Here's to identifying setbacks, developing a plan to conquer them, EXECUTING your plan, and moving on!
Wednesday, March 30, 2011
Chicken Tikka Masala - Primal Version Baby!
As of late, us NorCo CrossFit girls have had an obsession with Taj Mahal - the best Indian food this side of, well, India. One of our favorite dishes is the Chicken Tikka Masala. I decided to have a go at it Paleo-style, as I always suffer a terrible food-hangover after we dine at our favorite little location. It turned out fantabulous. And while there is a long list of ingredients, it is actually very easy to make. So...TRY IT!
Chicken Tikka Masala
Ingredients:
Masala Marinade:
1 cup coconut milk (from the can - use Thai Kitchen brand WITH the fat)
2 cloves garlic, minced
1 TBSP fresh ginger, grated (I was out of ginger root, so subbed 1 tsp ground ginger spice)
1 1/2 tsp ground cumin
1 1/2 tsp ground coriander
1/4 tsp ground cardamom
1/4 tsp cayenne pepper
1/4 tsp ground tumeric
Sea Salt and Pepper
Chicken:
2 1/2 pounds boneless, skinless chicken thighs (can use breasts too, but thighs are cheaper)
Sea salt and pepper
3 TBSP olive oil
1/4 cup blanched almonds, whole
1 large onion, finely chopped
2 cloves garlic, minced
1 tsp fresh ginger, minced
1 1/2 TBSP garam masala
1 1/2 tsp chile powder
1/2 tsp cayenne pepper
1 - 35 oz can peeled tomatoes, finely chopped, juices reserved
1 cup coconut milk (from can)
Method:
Combine marinade ingredients in large tupperware container. Make a few shallow slashes in each piece of chicken, add to marinade, turn to coat, cover, and refrigerate overnight.
Preheat oven to broil and position rack about 8 inches from heat. Remove chicken from marinade and scrape off as much marinade as possible. Season chicken with sea salt and pepper. Line baking sheet with foil and spread chicken pieces on baking sheet. Broil chicken, turning once or twice, until just cooked through and browned in spots...about 12 minutes. Transfer to a cutting board and cut into 2 inch pieces.
Heat 1 tsp olive oil in skillet over medium heat. Add almonds and stir constantly until golden...about 5 minutes. Transfer almonds to plate and allow to cool completely. Once cooled, place in food processor and pulse until finely ground.
In large casserole dish (preferably cast iron), heat remaining olive oil. Add onion, garlic, and ginger and saute until tender and golden...about 8 minutes. Add the garam masala, chile powder, and cayenne and cook for an additional minute. Add tomatoes and juices, salt and pepper. Cover partially and cook over medium heat, stirring occasionally, until sauce is slightly thickened...about 20 minutes. Add coconut milk and ground almonds and cook over low heat for about 10 additional minutes. Stir in chicken, simmer for 10 minutes, stirring frequently.
Serve with Curry "Rice"
Chicken Tikka Masala
Ingredients:
Masala Marinade:
1 cup coconut milk (from the can - use Thai Kitchen brand WITH the fat)
2 cloves garlic, minced
1 TBSP fresh ginger, grated (I was out of ginger root, so subbed 1 tsp ground ginger spice)
1 1/2 tsp ground cumin
1 1/2 tsp ground coriander
1/4 tsp ground cardamom
1/4 tsp cayenne pepper
1/4 tsp ground tumeric
Sea Salt and Pepper
Chicken:
2 1/2 pounds boneless, skinless chicken thighs (can use breasts too, but thighs are cheaper)
Sea salt and pepper
3 TBSP olive oil
1/4 cup blanched almonds, whole
1 large onion, finely chopped
2 cloves garlic, minced
1 tsp fresh ginger, minced
1 1/2 TBSP garam masala
1 1/2 tsp chile powder
1/2 tsp cayenne pepper
1 - 35 oz can peeled tomatoes, finely chopped, juices reserved
1 cup coconut milk (from can)
Method:
Combine marinade ingredients in large tupperware container. Make a few shallow slashes in each piece of chicken, add to marinade, turn to coat, cover, and refrigerate overnight.
Preheat oven to broil and position rack about 8 inches from heat. Remove chicken from marinade and scrape off as much marinade as possible. Season chicken with sea salt and pepper. Line baking sheet with foil and spread chicken pieces on baking sheet. Broil chicken, turning once or twice, until just cooked through and browned in spots...about 12 minutes. Transfer to a cutting board and cut into 2 inch pieces.
Heat 1 tsp olive oil in skillet over medium heat. Add almonds and stir constantly until golden...about 5 minutes. Transfer almonds to plate and allow to cool completely. Once cooled, place in food processor and pulse until finely ground.
In large casserole dish (preferably cast iron), heat remaining olive oil. Add onion, garlic, and ginger and saute until tender and golden...about 8 minutes. Add the garam masala, chile powder, and cayenne and cook for an additional minute. Add tomatoes and juices, salt and pepper. Cover partially and cook over medium heat, stirring occasionally, until sauce is slightly thickened...about 20 minutes. Add coconut milk and ground almonds and cook over low heat for about 10 additional minutes. Stir in chicken, simmer for 10 minutes, stirring frequently.
Serve with Curry "Rice"
Thursday, March 10, 2011
Vanilla Custard
This turned out fairly well. I'm sure it could be tweaked to be better, but I honestly have no idea how to tweak it. It was a shot in the dark to begin with! If you like custard, it is a good, non-dairy custard.
Vanilla Custard
Ingredients:
1 can coconut milk (Thai Kitchen brand is best)
2 eggs
1 TBSP raw honey
2 tsp vanilla extract
1/2 tsp arrowroot powder
Cinnamon (to taste)
Method:
Preheat oven to 350 F.
Combine all ingredients in food processor or large bowl with electric mixer.
Pour into ramekins or oven-safe dishes. Mine split well between four 1 cup ramekins.
Bake for 35 minutes.
Remove from oven, sprinkle with cinnamon, and place in refrigerator. Cool before eating.
Vanilla Custard
Ingredients:
1 can coconut milk (Thai Kitchen brand is best)
2 eggs
1 TBSP raw honey
2 tsp vanilla extract
1/2 tsp arrowroot powder
Cinnamon (to taste)
Method:
Preheat oven to 350 F.
Combine all ingredients in food processor or large bowl with electric mixer.
Pour into ramekins or oven-safe dishes. Mine split well between four 1 cup ramekins.
Bake for 35 minutes.
Remove from oven, sprinkle with cinnamon, and place in refrigerator. Cool before eating.
Sunday, March 6, 2011
They Call It...GUMBO!
in the spirit of mardi gras, i decided to make a paleo gumbo. it turned out phenomenal. served over cauliflower rice, you would never know it's a paleo dish!
INGREDIENTS:
2 tablespoons butter 2 cloves garlic 2 cups chopped onion 1/2 cup chopped green bell pepper 1/2 cup chopped celery 1 pound okra, chopped 1/4 cup olive oil 1/4 cup coconut flour 1 pound chicken thighs 1 pound andouille sausage links | 2 cups water 6 cups chicken broth 2 pounds fresh shrimp, peeled and deveined 1 sprig fresh thyme 3 teaspoons chopped fresh parsley 1/2 teaspoon salt 1/4 teaspoon cayenne pepper 1/2 teaspoon hot pepper sauce (e.g. Franks™) 1/2 teaspoon file powder (optional) |
DIRECTIONS:
| 1. | Melt the butter in a large skillet over medium heat. Add the garlic, onion, bell pepper, celery and okra; cook and stir until golden brown. Remove from the skillet, and set aside. | ||
| 2. | Brown the sausage in the skillet over medium heat. Remove from the pan to drain on paper towels. Drain the sausage fat from the skillet, and pour in the vegetable oil to heat. Place the chicken in the skillet, and cook for about 20 minutes, turning frequently. Remove chicken from the pan, and place on paper towels to drain, leaving the oil in the pan. | ||
| 3. | Reduce the heat to low, and stir in the flour. Cook, stirring constantly, until the roux reaches a deep brown color. This should take about 30 minutes.
| ||
| 4. | Stir 2 cups of water into the roux, and add the onion, garlic and peppers. Set the heat to medium, and bring to a boil. Stir in the chicken broth, and simmer over low heat. Cut the chicken into cubes, and add to the broth along with the sausage. Simmer for about 1 hour. | ||
| 5. | Meanwhile, prepare cauliflower rice. Click here for recipe. I chose not to add the curry powder for this recipe. | ||
| 6. | Add the shrimp to the gumbo, and season with thyme, parsley, salt, cayenne pepper, and hot pepper sauce. Cook for another 20 minutes. Remove from the heat, and stir in the file powder. |
Wednesday, March 2, 2011
Swimming Rama
I love Thai food and Swimming Rama is one of my favorite dishes. I looked up a couple of different recipes and found this to be an easy conversion to Paleo. I have now made it twice: once with spinach (as the traditional Thai dish calls for) and once with cabbage in place of the spinach - was great both ways.
Swimming Rama
Ingredients:
1 lb boneless, skinless chicken breast
1 tsp sesame oil (olive oil is fine if you don't have sesame oil)
1 can (14 oz) coconut milk (I prefer Thai Kitchen brand)
2 TBSP SunButter Organic (all other SunButter variations have sugar added)
3-4 tsp red curry paste
3 cloves of garlic, minced
3 TBSP fish sauce
1/2 cup chopped almonds, raw, unsalted
1 1/2 pounds spinach leaves, chopped (or 1 head of green cabbage)
Method:
Wash and drain fresh spinach or defrost frozen spinach and drain well.
Slice chicken in 1/4 inch wide by 2" long strips.
Stir fry the chicken in oil over medium heat to quickly to seal in the juices. Just until no longer pink. Remove the chicken and set aside.
Add the red curry paste and garlic to the thick part of the coconut milk in hot wok or pan. Fry until fragrant and the oil begins to separate. Add the almonds, on medium heat, stirring frequently uncovered for 8 - 10 minutes. Add the spinach, and then the chicken. Stir and heat for another few minutes.
*If using cabbage, I recommend pre-cooking the cabbage until slightly soft before adding to the sauce.
Swimming Rama
Ingredients:
1 lb boneless, skinless chicken breast
1 tsp sesame oil (olive oil is fine if you don't have sesame oil)
1 can (14 oz) coconut milk (I prefer Thai Kitchen brand)
2 TBSP SunButter Organic (all other SunButter variations have sugar added)
3-4 tsp red curry paste
3 cloves of garlic, minced
3 TBSP fish sauce
1/2 cup chopped almonds, raw, unsalted
1 1/2 pounds spinach leaves, chopped (or 1 head of green cabbage)
Method:
Wash and drain fresh spinach or defrost frozen spinach and drain well.
Slice chicken in 1/4 inch wide by 2" long strips.
Stir fry the chicken in oil over medium heat to quickly to seal in the juices. Just until no longer pink. Remove the chicken and set aside.
Add the red curry paste and garlic to the thick part of the coconut milk in hot wok or pan. Fry until fragrant and the oil begins to separate. Add the almonds, on medium heat, stirring frequently uncovered for 8 - 10 minutes. Add the spinach, and then the chicken. Stir and heat for another few minutes.
*If using cabbage, I recommend pre-cooking the cabbage until slightly soft before adding to the sauce.
Wednesday, February 23, 2011
Chicken Pepian
This is a stolen recipe from Food Network. It sounds strange but is REALLY good.
Chicken Pepian
Ingredients:
1 pound fresh tomatillos
1 large poblano pepper (about 2 1/2 to 3 ounces), seeded and cut into 4 pieces
2 tablespoons olive oil
1/2 cup raw unsalted pumpkin seeds
5 peppercorns
2 whole allspice
1/2 teaspoon whole cumin seed
1 medium onion, chopped
4 cloves garlic, minced
1 cup chopped fresh cilantro leaves, plus 1/4 cup for garnish
1 cup low-sodium chicken broth
1 medium (2-inch) jalapeno pepper, seeded and roughly chopped
1/2 teaspoon salt
4 (6-ounce) boneless skinless chicken breast halves, pounded to 1/2-inch thickness
Lime wedges
Method:
Preheat the broiler. Remove papery outer layer from tomatillos then rinse them in warm water to remove some of their natural stickiness. Pat dry, then cut into quarters. Toss tomatillos and poblano with 2 teaspoons of the oil, place on a baking sheet and broil until charred, about 10 minutes.
Heat a large saute pan over medium heat. Add pumpkin seeds, peppercorns, allspice, and cumin and toast until pumpkin seeds are fragrant, 3 to 4 minutes. Transfer to a plate.
In same saute pan, heat 2 teaspoons oil over medium heat. Add onions and cook until soft and translucent, about 5 minutes, add the garlic and cook for 1 minute more.
Place tomatillos, poblano, onions and garlic, cilantro, chicken broth, jalapeno, toasted seeds and spices and salt in a blender and blend on high until totally smooth, about 30 seconds.
Heat the remaining 2 teaspoons olive oil in skillet and cook the chicken until browned on both sides and nearly cooked through, about 5 minutes per side. Add pepian sauce to skillet, covering chicken pieces. Bring to a simmer and cook an additional 3 to 5 minutes, until chicken is cooked through. Serve chicken topped with sauce and garnished with cilantro and lime wedges.
Thursday, February 17, 2011
Buffalo Wings
Jess gave me another great recipe to try. I am always looking for ideas for appetizers and these wings turned out really well.
And no, bison do not have wings...the name came from the recipe's origination in Buffalo, NY. Aren't you glad I clarified that?
Buffalo Wings
Ingredients:
12 chicken wings, wings and drummettes separated
1/4 c buffalo hot sauce, preferably Frank's
1 tbsp honey
1 ts unsalted butter
Method:
Preheat oven to 425 F. Line a large rimmed baking sheet with foil. Arrange the wings in a single layer on the prepared pan and roast, turning over once, until cooked through, about 35 min.
(I noticed the skin was still soft, so I turned the broiler on at 500 F for about 5 minutes each side to crisp up the skin. Be careful not to burn. Burnt skin = smelly)
Meanwhile, combine the hot sauce, honey, and butter in a lg bowl. Remove the wings from the oven and immediately transfer to the hot sauce mixture. Toss continually until evenly coated.
They have great taste but not really hot. Matt thinks if you add cayenne pepper or some jalepenos to the sauce it will spice them up.
Serve them up with some celery and carrots and flavored Paleo Mayo...yum!
And no, bison do not have wings...the name came from the recipe's origination in Buffalo, NY. Aren't you glad I clarified that?
Buffalo Wings
Ingredients:
12 chicken wings, wings and drummettes separated
1/4 c buffalo hot sauce, preferably Frank's
1 tbsp honey
1 ts unsalted butter
Method:
Preheat oven to 425 F. Line a large rimmed baking sheet with foil. Arrange the wings in a single layer on the prepared pan and roast, turning over once, until cooked through, about 35 min.
(I noticed the skin was still soft, so I turned the broiler on at 500 F for about 5 minutes each side to crisp up the skin. Be careful not to burn. Burnt skin = smelly)
Meanwhile, combine the hot sauce, honey, and butter in a lg bowl. Remove the wings from the oven and immediately transfer to the hot sauce mixture. Toss continually until evenly coated.
They have great taste but not really hot. Matt thinks if you add cayenne pepper or some jalepenos to the sauce it will spice them up.
Serve them up with some celery and carrots and flavored Paleo Mayo...yum!
Monday, February 14, 2011
Coconut Curry Shrimp
I finally made it to the kitchen! Sorry for my lack of posts recently. Life can be crazy and my creative time in the kitchen is paying for it. I found myself in a pinch last night...forgot to thaw any meat and as I've stated before I'm afraid of the defrost setting on the microwave. I did have shrimp in the freezer and they thaw in a flash, so shrimp is what we had! I took the foundation of this recipe from Allrecipes.com and altered it to make it Paleo-friendly. I hope you enjoy!
Coconut Curry Shrimp
Ingredients:
1 pound jumbo shrimp, peeled and deveined
1 TBSP Olive Oil
1/2 cup Onion, finely chopped
1/2 cup Red Bell Pepper, finely chopped
1 TBSP Minced Garlic
1 tsp Ground Cumin
3/4 tsp Ground Coriander
1/2 tsp Curry Powder
1/4 tsp Crushed Red Pepper Flakes
1/2 cup Coconut Milk (From can. I prefer Thai Kitchen brand)
1 tsp Controversial Paleo Sweetener (I was out of honey, so used Maple Syrup)
1 tsp Arrowroot Powder
1 TBSP cool Water
Method:
Heat oil in large, nonstick pan over medium heat. Saute onion, red pepper, and garlic until vegetables soften (onions are transparent), or about 3 minutes.
Season with cumin, coriander, and curry powder. Cook for 1 more minute. Stir in coconut milk, sweetener, and red pepper flakes. Bring to a boil. Reduce heat and simmer, uncovered, for 2 minutes.
Stir in shrimp and increase heat to medium high. Cook and stir until shrimp is fully cooked, about 4 minutes.
In a small bowl or cup, combine arrowroot powder and water. Mix thoroughly then stir into shrimp mixture and continue to stir until sauce thickens, about 1 minute.
Serve over Curry "Rice"
 |
| Photo courtesy of http://www.foodgal.com/2009/01/a-tangy-spicy-shrimp-curry-to-usher-in-2009/ |
Coconut Curry Shrimp
Ingredients:
1 pound jumbo shrimp, peeled and deveined
1 TBSP Olive Oil
1/2 cup Onion, finely chopped
1/2 cup Red Bell Pepper, finely chopped
1 TBSP Minced Garlic
1 tsp Ground Cumin
3/4 tsp Ground Coriander
1/2 tsp Curry Powder
1/4 tsp Crushed Red Pepper Flakes
1/2 cup Coconut Milk (From can. I prefer Thai Kitchen brand)
1 tsp Controversial Paleo Sweetener (I was out of honey, so used Maple Syrup)
1 tsp Arrowroot Powder
1 TBSP cool Water
Method:
Heat oil in large, nonstick pan over medium heat. Saute onion, red pepper, and garlic until vegetables soften (onions are transparent), or about 3 minutes.
Season with cumin, coriander, and curry powder. Cook for 1 more minute. Stir in coconut milk, sweetener, and red pepper flakes. Bring to a boil. Reduce heat and simmer, uncovered, for 2 minutes.
Stir in shrimp and increase heat to medium high. Cook and stir until shrimp is fully cooked, about 4 minutes.
In a small bowl or cup, combine arrowroot powder and water. Mix thoroughly then stir into shrimp mixture and continue to stir until sauce thickens, about 1 minute.
Serve over Curry "Rice"
Friday, February 4, 2011
Bacon-Wrapped Dates
In light of the Superbowl, I thought I would post a few appetizers. I absolutely LOVE Cafe Vino in Fort Collins and they serve the greatest Bacon-Wrapped Dates ever. I went home and tried to mimic them, minus the goat cheese, and they turned out great. I make a Balsamic reduction to go over the top of them, but it isn't necessary...they are yum without it.
Bacon-Wrapped Dates
Ingredients:
6 slices bacon, cut into thirds (I used thick-cut)
18 pitted dates (buy good quality, fresh dates, like Medjool's from Sprouts)
Method:
Preheat oven to 350 F. Wrap each pitted date with 1/3 slice of bacon and "pin" with toothpick. Arrange on baking sheet and bake until bacon is cooked; about 20 minutes.
Balsamic Reduction:
1/4 cup balsamic vinegar
2 TBSP raw, unfiltered honey
Method:
Combine vinegar and honey in small sauce pan. Heat over medium heat until vinegar starts to boil. Stir constantly until vinegar reduces and you are left with a thicker sauce (about 5 mins). Pour over bacon-wrapped dates.
Bacon-Wrapped Dates
Ingredients:
6 slices bacon, cut into thirds (I used thick-cut)
18 pitted dates (buy good quality, fresh dates, like Medjool's from Sprouts)
Method:
Preheat oven to 350 F. Wrap each pitted date with 1/3 slice of bacon and "pin" with toothpick. Arrange on baking sheet and bake until bacon is cooked; about 20 minutes.
Balsamic Reduction:
1/4 cup balsamic vinegar
2 TBSP raw, unfiltered honey
Method:
Combine vinegar and honey in small sauce pan. Heat over medium heat until vinegar starts to boil. Stir constantly until vinegar reduces and you are left with a thicker sauce (about 5 mins). Pour over bacon-wrapped dates.
Thursday, February 3, 2011
Egg McMuffin or Scones or Whatever You Want To Do With These Fabulous Biscuits
I posted a biscuits and gravy recipe found on Robb Wolf's site a couple of weeks ago. I really loved the gravy, but was a little dissatisfied with the biscuits. This week I decided to alter them and they turned out great. I have now used them as the bread for a breakfast sandwich and as scones and they are totally satisfying. Better yet, they freeze well. So, make a double or triple batch and throw some in the freezer for easy access.
Biscuits or Scones or Whathaveyou.
Ingredients:
1/2 C coconut flour
1/4 C almond flour
1/2 tsp sea salt
1 tsp baking powder
2 TBSP cold grass-fed butter
2 TBSP coconut milk (from can)
6 egg whites
coconut oil to grease pan
Method:
Preheat oven to 400 degrees F. Grease up 6 cups of a muffin tin with coconut oil.
Put coconut flour, almond flour, salt and baking powder in the bowl of a food processor. Add the butter and pulse until the butter is incorporated. The butter should be well dispersed, but the mixture will still appear dry.
In a blender (or by hand if you’re feeling energetic), whiz the egg whites until they are frothy. Add the egg whites and coconut milk to the food processor and pulse a couple times until incorporated. Don’t go crazy though, just pulse it a few times until blended.
Distribute the batter evenly into the 6 cups of your muffin tin. It should fill them about 3/4 full. These biscuits don’t rise, so that’s okay. Bake for about 20 minutes. There will be some browning on top and if you push the top of the biscuit, it should spring back at you.
To Make An Egg McMuffin:
Fry up an egg, add some ham, slice up a tomato, throw on some spinach, cut the biscuit in half, and PILE IT ON!
As for scones:
Place any sort of delectable arrangement in the middle of these muthas. Thaw some frozen berries and have at it!
Biscuits or Scones or Whathaveyou.
Ingredients:
1/2 C coconut flour
1/4 C almond flour
1/2 tsp sea salt
1 tsp baking powder
2 TBSP cold grass-fed butter
2 TBSP coconut milk (from can)
6 egg whites
coconut oil to grease pan
Method:
Preheat oven to 400 degrees F. Grease up 6 cups of a muffin tin with coconut oil.
Put coconut flour, almond flour, salt and baking powder in the bowl of a food processor. Add the butter and pulse until the butter is incorporated. The butter should be well dispersed, but the mixture will still appear dry.
In a blender (or by hand if you’re feeling energetic), whiz the egg whites until they are frothy. Add the egg whites and coconut milk to the food processor and pulse a couple times until incorporated. Don’t go crazy though, just pulse it a few times until blended.
Distribute the batter evenly into the 6 cups of your muffin tin. It should fill them about 3/4 full. These biscuits don’t rise, so that’s okay. Bake for about 20 minutes. There will be some browning on top and if you push the top of the biscuit, it should spring back at you.
To Make An Egg McMuffin:
Fry up an egg, add some ham, slice up a tomato, throw on some spinach, cut the biscuit in half, and PILE IT ON!
As for scones:
Place any sort of delectable arrangement in the middle of these muthas. Thaw some frozen berries and have at it!
Wednesday, January 26, 2011
Rosemary Roasted Chicken
Another submission from Jess - THANK YOU! She said this recipe rocks. I haven't tried it yet, but can't wait to do so!
Ingredients:
1 1/2 lbs Boneless Skinless Chicken Breast
2 tsp Paprika
1 1/2 tsp Crushed Rosemary Leaves
1 tsp Minced Garlic
2 TBSP Olive Oil
1 tsp Sea Salt
Method:
Preheat oven to 425 F.
Mix oil, all spices and salt in large bowl. Add chicken; toss to coat well. Arrange chicken in foil-lined pan sprayed with non-stick cooking spray.
Roast for 30 minutes or until chicken is cooked through.
Ingredients:
1 1/2 lbs Boneless Skinless Chicken Breast
2 tsp Paprika
1 1/2 tsp Crushed Rosemary Leaves
1 tsp Minced Garlic
2 TBSP Olive Oil
1 tsp Sea Salt
Method:
Preheat oven to 425 F.
Mix oil, all spices and salt in large bowl. Add chicken; toss to coat well. Arrange chicken in foil-lined pan sprayed with non-stick cooking spray.
Roast for 30 minutes or until chicken is cooked through.
Who Doesn't Like a Good Rub?
...wow, that sounded bad. But really, Jess gave me a list of dry rubs that can spice up your meat. If you're getting sick of lemon juice and black pepper, try these out!
Just mix the ingredients together, pat dry your meat, and rub spices in before grilling or roasting...delish!
Spanish Chicken
2 tsp Paprika
1 tsp Minced Garlic
1 tsp Thyme leaves
1/4 tsp Coarse Ground Black Pepper
1/2 tsp Crushed Red Pepper
Caribbean Grilled Steak or Pork
2 tsp Minced Garlic
1 tsp Ground Cumin
1 tsp Minced Onion
1 tsp Oregano Leaves
1/2 tsp Crushed Red Pepper
Garlic Lime Chicken
1 tsp Minced Garlic
1 tsp Minced Onion
3/4 tsp Ground Cumin
3/4 tsp Oregano Leaves
1/2 tsp Cilantro Leaves
1/2 tsp Coarse Ground Pepper
Just mix the ingredients together, pat dry your meat, and rub spices in before grilling or roasting...delish!
Spanish Chicken
2 tsp Paprika
1 tsp Minced Garlic
1 tsp Thyme leaves
1/4 tsp Coarse Ground Black Pepper
1/2 tsp Crushed Red Pepper
Caribbean Grilled Steak or Pork
2 tsp Minced Garlic
1 tsp Ground Cumin
1 tsp Minced Onion
1 tsp Oregano Leaves
1/2 tsp Crushed Red Pepper
Garlic Lime Chicken
1 tsp Minced Garlic
1 tsp Minced Onion
3/4 tsp Ground Cumin
3/4 tsp Oregano Leaves
1/2 tsp Cilantro Leaves
1/2 tsp Coarse Ground Pepper
Sunday, January 23, 2011
Paleo Biscuits and Gravy
Jamie forwarded me these recipes yesterday and they are FABULOUS!!!! If you like biscuits and gravy, you will not be disappointed with this. These recipes came right from the man himself, Robb Wolf. The gravy is simply magical and the biscuits are good too. I think I'll do some tweaking on the biscuit recipe in the future, as they are really dense, but still very tasty.
Paleo Biscuits
***UPDATE*** I added 2 TBSP of coconut milk (from the can) to this recipe and cooked a little longer (maybe 5 minutes, or until the biscuit springs back when you push on the top) and they were much better!
Ingredients:
1/2 C coconut flour
1/4 C almond flour
1/2 tsp sea salt
1 tsp baking powder
1 TBSP cold grass-fed butter (or coconut oil)
6 egg whites
coconut oil to grease pan
Method:
Paleo Biscuits
***UPDATE*** I added 2 TBSP of coconut milk (from the can) to this recipe and cooked a little longer (maybe 5 minutes, or until the biscuit springs back when you push on the top) and they were much better!
Ingredients:
1/2 C coconut flour
1/4 C almond flour
1/2 tsp sea salt
1 tsp baking powder
1 TBSP cold grass-fed butter (or coconut oil)
6 egg whites
coconut oil to grease pan
Method:
- Preheat oven to 400 degrees F. Grease up 6 cups of a muffin tin with coconut oil.
- Put coconut flour, almond flour, salt and baking powder in the bowl of a food processor. Add the butter and pulse until the butter is incorporated. The butter pieces should be about the size of peas.
- In a blender (or by hand if you’re feeling energetic), whiz the egg whites until they are frothy. Add them to the food processor and pulse a couple times until they’re incorporated. Don’t go crazy though, just pulse it a few times until just blended.
- Distribute the batter evenly into the 6 cups of your muffin tin. It should fill them about 3/4 full. These biscuits don’t rise, so that’s okay. Bake for 15 minutes until the tops are browned.
- Pour your gravy on top, and enjoy.
Paleo Sausage Gravy
Ingredients:
16 oz Country Style Pork Sausage (I used Boulder Sausage's Breakfast Sausage)
2 TBSP arrowroot powder (I ran out of this, so substituted coconut flour)
1 can coconut milk (shake before you open)
1/2 tsp fennel seeds
1 tsp dried, rubbed sage
1/4 tsp cayenne pepper (I used Frank's Red Hot Sauce)
1/2 tsp pepper
1/4 tsp sea salt
Method:
- Heat up a skillet over medium-high heat and brown the sausage. Break up the sausage into fairly small pieces so it will cook easily, but I like to leave some bigger chunks in there too. Once the sausage is thoroughly cooked, remove it with a slotted spoon and set it aside. Discard most of the fat, but leave about a tablespoon in there, and leave all the stuck-on brown bits of sausage in the bottom of the pan.
- Turn the heat down to medium. Add the arrowroot and stir it into the fat & brown bits, whisking constantly for about a minute so it doesn’t burn. It will get pretty thick and almost dry.
- Add the coconut milk about 1/3 of the can at a time, and whisk together with the “roux” you just made, incorporating it thoroughly. Some of the browned bits should start to come off the bottom of the pan, too. This is what we want. Keep adding in the coconut milk until it is all incorporated. Add the fennel, sage, cayenne, salt and pepper and mix it in.
- Add the sausage back in and incorporate throughout the gravy. Cook for a moment so everything is heated evenly. Serve immediately over biscuits.
Friday, January 21, 2011
NOT Lasagna - I'm just going to call it "food"
Aaron asked if I had a Paleo lasagna recipe and I told him I did, but hadn't made it yet. I decided to make it last night. And while the recipe itself tastes very good, I had this mentality going into my first bite of cheesy goodness and found myself completely disappointed. So...I'm not going to call this recipe lasagna because I believe you also will find your first bite a complete disappointment. Instead, I am going to call it food. Or maybe and Italian casserole.
Italian Casserole (borrowed and adapted from Everyday Paleo)
Ingredients:
6 zucchini, thinly sliced
2 lbs ground beef (preferably grass fed)
1 lb Italian sausage (I used Boulder Sausage brand)
1 red onion, diced
2 heaping TBSP minced garlic
2 TBSP dried oregano
2 TBSP dried basil
1 tsp Cayenne pepper
1/2 tsp sea salt
4 TBSP olive oil
1 28 ounce can of diced tomatoes, no salt added, drained
1 small can of tomato paste
1 cup black olives, sliced (I used Lindsey Organic)
Method:
Thinly slice zucchini into even rounds. I used a mandolin slicer to make them noodle-like and found it would have been better to slice them into rounds.
In large soup pot, saute onions and garlic in olive oil until onions are transparent. Set aside. Brown ground beef and sausage and drain excess fat. Combine meat, onions and garlic, all spices, tomatoes, and tomato paste and mix well.
Heat oven to 350 F.
In a large baking dish, layer half of the zucchini in the bottom and spread half the meat mixture over the top. Sprinkle with half of the olives. Repeat. Cover with foil and bake for 30 minutes. Let sit 10 minutes before serving.
Italian Casserole (borrowed and adapted from Everyday Paleo)
Ingredients:
6 zucchini, thinly sliced
2 lbs ground beef (preferably grass fed)
1 lb Italian sausage (I used Boulder Sausage brand)
1 red onion, diced
2 heaping TBSP minced garlic
2 TBSP dried oregano
2 TBSP dried basil
1 tsp Cayenne pepper
1/2 tsp sea salt
4 TBSP olive oil
1 28 ounce can of diced tomatoes, no salt added, drained
1 small can of tomato paste
1 cup black olives, sliced (I used Lindsey Organic)
Method:
Thinly slice zucchini into even rounds. I used a mandolin slicer to make them noodle-like and found it would have been better to slice them into rounds.
In large soup pot, saute onions and garlic in olive oil until onions are transparent. Set aside. Brown ground beef and sausage and drain excess fat. Combine meat, onions and garlic, all spices, tomatoes, and tomato paste and mix well.
Heat oven to 350 F.
In a large baking dish, layer half of the zucchini in the bottom and spread half the meat mixture over the top. Sprinkle with half of the olives. Repeat. Cover with foil and bake for 30 minutes. Let sit 10 minutes before serving.
Saturday, January 15, 2011
Primal Quiche - except you need an oven and food processor...
I wanted to try my hand at a Paleo-friendly quiche, so decided to experiment tonight and the end result was AMAZING! Even the kiddos loved it. Since our gym is in the middle of a Paleo Challenge, I wanted to make it extra clean and ensure I didn't add any questionable ingredients. Take this recipe and gussy it up however you please. I topped it with sliced avocado and my pico de gallo recipe. YUM!
Suggestion: Make two. This did a vanishing act and is fairly labor intensive.
Crust:
1 cup almond flour
1 cup pecans
1 tsp Olive oil
1/4 tsp garlic powder
1/4 tsp white pepper
1/4 tsp onion powder
1/8 tsp sea salt
Preheat oven to 250 F. Combine all ingredients in food processor and blend until you see the mixture start to stick to the side of the bowl. Make sure you watch it closely, because if you wait too long, it will turn into more a butter. You want it to appear crumbly, but stick together when pressed. Once you have achieved this consistency, pour contents into greased (with olive oil) pie pan and press until crust is formed along bottom and sides of dish.
Bake for 15 minutes.
Quiche Filling:
8 eggs
1 cup mushrooms, sliced or chopped
1/2 cup onion, diced
1/2 cup spinach, cooked and drained
6 slices bacon, cooked and patted to remove excess fat
2 TBSP almond flour
1 TBSP minced garlic
1/4 tsp sea salt
1/4 tsp black pepper
1/4 tsp paprika
1/4 tsp chili powder
1/2 TBSP olive oil
Heat oven to 300 F. Place eggs, almond flour, garlic, spices, and olive oil in food processor and mix until eggs are well beaten. Add remaining ingredients and pulse until you achieve desired consistency. I blended all ingredients, but found that my veggies and bacon were chopped so small that my quiche was a uniform consistency. If you want chunky veggies, add them in later.
Pour contents into crust. Bake for 60-70 minutes or until toothpick placed in center of filling comes out clean.
Friday, January 7, 2011
Flax Seed Focaccia
Sam and I were discussing the upcoming Paleo Challenge this morning and he reminded me of this recipe. If you are struggling without bread in your diet, this is a great recipe to curb your cravings on occasion. You can modify it by adding sundried tomatoes or raisens or whatever spices you might like. I am just providing the base recipe...don't be afraid to get creative!
Ingredients:
2 cups flax meal
4 eggs
1/2 cup water
1/3 cup olive oil
1 tsp sea salt
1 tsp baking powder (not Paleo...you can go without it, but your bread will be flatter)
Method:
Preheat oven to 350F.
Beat eggs. Then add in water and olive oil and mix thoroughly. Mix dry ingredients together. Stir in wet ingredients until well combined.
Line baking sheet with parchment paper. Pour batter in center of sheet and use spatula to spread evenly. I spread the batter to about 3/4 inch thickness.
Bake for 20 minutes.
 |
| Flax Seed Focaccia |
Ingredients:
2 cups flax meal
4 eggs
1/2 cup water
1/3 cup olive oil
1 tsp sea salt
1 tsp baking powder (not Paleo...you can go without it, but your bread will be flatter)
Method:
Preheat oven to 350F.
Beat eggs. Then add in water and olive oil and mix thoroughly. Mix dry ingredients together. Stir in wet ingredients until well combined.
Line baking sheet with parchment paper. Pour batter in center of sheet and use spatula to spread evenly. I spread the batter to about 3/4 inch thickness.
Bake for 20 minutes.
Wednesday, January 5, 2011
Cookies!!!!!!!!
First off...HAPPY NEW YEAR!!!
I've been avoiding posting much for desserts lately, as I realize that the whole intent of going "Paleo" is to cure your sweet tooth and quit eating the crap that makes one unhealthy. That said, I also believe that every once in a while it is necessary to indulge on a sweet treat to maintain a level of sanity. In the event that you feel as though you might go postal because your sweet tooth is wreaking havoc on your mental state, I would rather you resort to a fairly healthy option as opposed to going all out and scarfing down a dozen toxic cookies made with refined sugar and grains. So, here is a fabulous recipe I borrowed from http://stevepaleo.blogspot.com/.
Ingredients:
4 cups ground almonds (Food Processor)
2 cups ground walnuts (Food Processor)
2 cups heated raw organic honey (mixes easier that way) – or sub organic Agave Nectar (controversial)
1 cup chopped dry fruit (cranberries/raisins)
1 teaspoon cinnamon (I really like cinnamon, so I used 2 teaspoons)
Method:
Preheat oven to 350F.
Mix the dry ingredients together, then add honey. If you have the time, refrigerate mixture for an hour, as this makes it much easier to roll the "dough" into balls. If you don't have the time, just take spoon-fulls and place on a cookie sheet lined with parchment paper. Space them 2-3" apart, as they flatten quite a bit.
Bake for 15-20 minutes. Mine are perfect at 17 minutes. You don't want to overcook them or they become better used as frisbees, so check them often after 15 minutes. I watch for the edges to be golden brown. The center of the cookie might still be really soft, but that is ok, as they will become more firm when they cool.
Enjoy!
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